National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Yam (Dioscorea alata L.) is an important source of food and energy in many tropical regions. Processing yam tubers into flour represents a promising approach to improving their shelf life, diversifying their food applications, and enhancing the utilization of this locally available resource. This study aimed to evaluate the nutritional composition and functional properties of purple-fleshed yam flour (Dioscorea alata L.). The study initially involved flour production using a structured processing procedure. The yam tubers were sliced, blanched at 90 °C for 1 min, and dried in a single layer in a hot-air oven at 60 °C for 48 h. The dried slices were subsequently ground and sieved through a 250 µm mesh sieve to obtain the flour. The nutritional composition was then determined using standard analytical methods to assess moisture, ash, protein, lipid, dietary fibre, carbohydrate, and mineral contents. Finally, the functional properties of the flour were evaluated in terms of water absorption capacity, solubility, and swelling power. The results revealed statistically significant differences (P < 0.05) among the mean values of the parameters investigated. The flour exhibited a moisture content of 6.7%, ash content of 2.6%, protein content of 9.93%, crude fibre content of 16.23%, and total carbohydrate content of 80.02%, indicating that carbohydrates constituted its predominant nutritional component. The reported energy value was 362.016; however, the unit requires clarification. The flour contained relatively low concentrations of minerals, including calcium, iron, and phosphorus, with reported values below 1. The water absorption capacity was 12.42%, while the soluble fraction was relatively high at 86.515%, indicating substantial solubilization of the flour constituents during dissolution.
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